Cinnamon Crumb Cake:
4 cups fine shredded, unsweetened coconut
~OR~ 1 1/3 cup melted coconut cream concentrate (see above)
1 Tbs. Maple Syrup
1 healthy pinch sea salt
1 generous teaspoon cinnamon
1/4 cup Maple Syrup
1/2 tsp. sea salt
1/2 tsp. baking soda
1 Tbs. vanilla plus enough water to make 1/4 cup
1 tsp. lemon juice (Added 2/11/14 – makes the baking soda work better – don’t skip it!)
2. Let the food processor rest for five minutes (so it doesn’t over heat.)
3. Turn on for an additional five minutes. It will be quite liquidy and you will hear it splash. (At this point, you could use the melted coconut cream concentrate – 1/3 cup for the topping, and 1 cup for the batter.)
4. Remove 1/3 cup of the ground coconut liquid, put it into a small bowl, and add the 1 Tbs. Maple Syrup, the pinch sea salt, and the cinnamon. Stir until it comes together – it should look like this:
5. To the remaining ground coconut, add the 1/4 cup maple syrup, the sea salt, baking soda, vanilla/water mixture and lemon juice. Turn on until it forms a thick batter. I usually scrape down the sides once, then run it for a few more seconds.
6. Drop the batter into 8 or 9 muffin cup liners (they Must be lined!) 🙂 Sprinkle the topping on top. If you would like to add some fruit between the batter and the topping, go for it! Just note that these do not bake for super long, so I found the fruit wasn’t baked through. (So if you use apples, you might want to use ones that are cooked already – I’ve tried them with mangoes, which were lovely!)
7. Bake at 350 for 15 minutes. Cook them until they are light brown, but don’t expect them to be firm. When you remove them from the oven, just leave them in the pan for 30 minutes. Then remove them, and let them finish cooling. They stay soft, but firm up nicely as they cool.
8. Enjoy!! 🙂
